Stir Fried Cellophane Noodles
Delight your taste buds with the vibrant flavors of Stir Fried Cellophane Noodles, a quick and versatile dish perfect for busy weeknights or a cozy dinner at home. Made with springy sweet potato or mung bean noodles, this recipe is a colorful medley of textures, featuring tender chicken or tofu, crisp carrots, bell peppers, earthy shiitake mushrooms, and leafy greens like spinach or bok choy. Tossed in a savory blend of soy sauce, oyster sauce, sesame oil, and a touch of sweetness, each strand soaks in bold, umami-packed flavors. Ready in just 30 minutes, this gluten-free stir fry is as customizable as it is satisfying—perfect for meal preps, family meals, or a quick, healthy dinner. Serve it as a standalone main or alongside your favorite Asian-inspired dishes for a truly restaurant-quality experience at home!
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Ingredients
- 200 grams cellophane noodles (sweet potato or mung bean)
- 200 grams boneless chicken breast or thigh, thinly sliced (optional, or substitute with tofu)
- 1 medium carrot, julienned
- 1 large red bell pepper, julienned
- 100 grams shiitake mushrooms, sliced
- 100 grams baby spinach or bok choy, chopped
- 2 stalks spring onions, chopped
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon dark soy sauce (optional, for color)
- 1 teaspoon sugar
- 0.25 teaspoon pepper
Directions
Step 1
Soak the cellophane noodles in warm water for 10-15 minutes until they are soft. Drain and set aside.
Step 2
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, and dark soy sauce (if using). Set the sauce mixture aside.
Step 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken or tofu and stir-fry for 3-4 minutes until cooked through. Remove and set aside.
Step 4
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and stir-fry until fragrant, about 30 seconds.
Step 5
Add the julienned carrot, red bell pepper, and shiitake mushrooms to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
Step 6
Add the spinach or bok choy and cook for another 1-2 minutes until wilted.
Step 7
Return the cooked chicken or tofu to the skillet. Add the softened cellophane noodles and pour in the sauce mixture.
Step 8
Toss everything together thoroughly, allowing the noodles to soak up the sauce and all ingredients to be coated evenly. Cook for another 3 minutes.
Step 9
Add the chopped spring onions and a pinch of pepper. Stir well, then remove from heat.
Step 10
Serve hot as a main dish or as a side. Enjoy your delicious Stir Fried Cellophane Noodles.
Nutrition Facts
| Serving size | (976.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1704.0 |
| Total Fat 63.3g | 0% |
| Saturated Fat 10.0g | 0% |
| Polyunsaturated Fat 28.6g | |
| Cholesterol 170mg | 0% |
| Sodium 2774.4mg | 0% |
| Total Carbohydrate 210.4g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 17.3g | |
| Protein 75.2g | 0% |
| Vitamin D 32IU | 0% |
| Calcium 247.1mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 2207.2mg | 0% |
Source of Calories